1 1/2 cups vegetable stock or water -- (3/4 when using vegetable
burgers)

1 can tomatoes -- (16 ounce) chopped, liquid reserved

1 can red kidney beans -- (16 ounce) do not drain

2 Mexican green chilis in brine drained -- chopped (optional)

Salt and freshly ground pepper -- to taste

The best chili you'll get this side of Tijuana!
This is one of our favorite vegetarian recipes.
Serve with rice, mashed potatoes or an avocado salad.
6 Servings
Heat oil in large saucepan.
Add onion, saute until golden brown.
Add chili powder and TVP, saute 5 minutes.
Add vegetable stock, tomatoes, kidney beans, green chilis and reserved
liquid from tomatoes.
Cover, simmer 20 minutes *TVP can be purchased at specialty health
food stores.
Recipe courtesy of A Musical Feast - Recipes from over 100 of the
world's most famous musical artists